Sorrel Soup

Serves 6

1 stick unsalted butter
2 large yellow onions, peeled and thinly sliced
4 garlic cloves, peeled and chopped
10 cups tightly packed fresh sorrel leaves, washed and stems removed
4 cups chicken stock
¾ cup chopped fresh Italian(flat-leaf) parsley
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 teaspoons grated nutmeg
Pinch of cayenne pepper
1 cup sour cream, for garnish
Snipped fresh chives, for garnish


1. Melt the butter in a soup pot over medium-low heat. Add the onions and garlic and cook, covered, until tender and lightly colored, about 15 minutes.
2. Add the sorrel, cover, and cook until it is completely wilted, about 5 minutes.
3. Add the stock, parsley, salt, pepper, nutmeg, and cayenne, and bring to a boil. Reduce the heat, cover, and simmer for 50 minutes.
4. Transfer the soup to a blender or food processor and puree until smooth.
5. If serving the soup hot, return it to the soup pot. Heat the soup over low heat, stirring constantly, until steaming. Taste and correct the seasoning.
If serving cold, transfer to a bowl, cool, cover, and refrigerate for at least 4 hours. Taste and correct the seasoning before serving.
6. In either case, ladle into bowls and garnish with sour cream and chives before serving.